Tonia Buxton • Vanilla custard dessert • Charlotta


Vanilla custard dessert • Charlotta

Many of my childhood memories are of the simplest pleasures in life…like this custard dessert made for us by my mum’s elder sister thia Frosa whenever we arrived back in Cyprus for the summer holidays. Peace and quiet reigned as I would spend an age cutting the spoon sweets into shapes to artistically decorate the top.
And as a sometimes petulant child I would get quite upset if I was scooped a portion with fewer spoon sweets than my brothers had. As the only girl in a male dominated family, I am sure I was right thinking that life was never fair

Serves 6-8
1 glass (200g) of cornflour or
rice flour
6 glasses (1.2 litre ) of milk at
room temperature
1 vanilla pod, halved and seeds
scooped out
zest of 1 lemon
6 eggs, beaten
1 glass (200g) of caster sugar
spoon sweets, to decorate, I use
candied walnuts, watermelon
peel, bergamot or lemon

Blend the cornflour with a little milk to make a smooth paste. Heat the remaining milk in a saucepan, bringing to a steady simmer. Now using a wooden spoon blend in the cornflour paste, sugar, vanilla seeds and lemon zest, stirring constantly.
Once the custard is smooth reduce the heat. Pour a little of the hot custard onto the beaten eggs, whisking constantly until smooth, not scrambled, then whisk this back into the hot custard and continue to heat, stirring until the custard thickens enough to coat the back of the wooden spoon. Patience is required so do not let yourself or the custard boil over!
Pour the custard into a shallow glass flan dish and leave to cool, then chill. Just before serving, decoratively arrange your favourite assorted sliced spoon sweets over the top.

Perfect for any time of year!


For more information on Tonia Buxton or her new book Eat Greek for a Week visit her website:

More of Tonia’s scrumptious recipes here

Photo: Vanessa Courtier

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